No. Name of grappa / Producer Region / one ounce serving
Grappa....the Italian Brandy
Devoted producers say that grappa is made from the soul of the grape because grappa is made from the "press cake" of skins, seeds, pulp and stems after grapes are pressed in winemaking. Water, yeast and sugar are added to the cake, it is fermented. It is distilled twice and removed from the still at 100 to 130 proof (50- 65) percent alcohol. It is then diluted, bottled or aged in oak. The mouthfeel can range from light and tingly, not fizzy, to very viscous and oily. Grappa is traditionally enjoyed after dinner like brandy, sipped slowly, drawing air over the spirit on the tongue. Because they are normally not aged as long as other brandies, nor are they blended with older spirits, they tend to taste hotter in the finish, and are often called fiery.
163 Grappa di Cabernet, by Alexander ...... Veneto $7.00 Palate entry shows a ripe richness. Mid-palate is firmly structured. Finishes off dry with tastes of red grapes.
165 Grappolo, by Alexander ...... Veneto 8.50 On the tongue it is rich, grapey and the moderate textures enchant the taste buds. Aftertaste is ripe, raisiny.
121 Grappa Platinum, by Alexander ...... Veneto 8.00 Displays aromas of unripened pear, grape pomace and white raisins. In the mouth, it's plump, ripe, fruity.
105 Grappa, by Alexander ...... Veneto 7.50 Smooth supple entry, medium-bodied palate, pure stone fruit, grape flavors, a grape pomace finish.
152 Grappa di Amarone, by Allegrini ...... Veneto 7.50 Mild entry with some oak aging notes. Medium to full-bodied with a full flavor that carries across the palate.
156 Grappa di Recioto, by Allegrini ...... Veneto 7.50 A fiery entry that is long on the complex mouth coating palate, a touch of grapefruit and citrus finish.
144 Grappa di Altesino, by Altesino ...... Tuscany 8.00 Fragrant aromas. Sweet tart cherry flavors, a touch of carrot. Thick, warm, wonderfully textured and long.
153 Darmagi Grappa, by Gaja's Castello di Barbaresco ...... Piedmont 9.00 Delicate floral and spice aromas and a dense body, Finish is rich in Cabernet extracts, fresh, harmonious.
205 Gaia & Rey, by Gaja's Castello di Barbaresco ...... Piedmont 9.00 Herbaceous Chardonnay aromas, warm and inviting. Full and round, with spicy notes, lingering finish.
206 Grappa di Moscato d’Asti ‘Bric del Gaian 1995’, by Berta ...... Piedmont 13.00 Aged 10-years in cask, scents of vanilla and citrus, rich with a silky sensation that persists in the mouth.
208 Grappa di Barbera d’Asti ‘Roccanivo 1994’, by Berta ...... Piedmont 13.00 Aged 10-years in cask, bouquet of Morello cherries, chocolate, fine wood tones of peaches in long finish.
108 Torre di Luna, by G. Bertagnolli ...... Trentino-Alto Adige 7.50 Fragrant nose, scents of green pepper, cactus and parchment. Smooth with a fruity, clean, minty, long finish.
147 Prime Uve, by Bonaventura Maschio ...... Veneto 8.00 A distillate from whole fermented grapes. It has a delicate character, great body, balance and finesse.
148 Grappa di Amarone, by Bonollo Umberto ...... Veneto 7.50 Scents of black grapes and licorice. The palate is mildly juicy and grapy and displays finesse.
146 Grappa di Cabernet, by Bonollo Umberto ...... Veneto 7.50 Smooth fiery attack leads to a medium-bodied, flavorful palate. Flavorful through the finish with a mild burn.
207 Grappa di Monovitigno Prosecco, by Brotto ...... Veneto 8.00 From Prosecco di Cartizze, smooth silky flavors of lemon and citrus with a very long aftertaste.
Proprietor’s recommendation 11/10/2012 1
No. Name of grappa / Producer Region / one ounce serving
203 Grappa Ruta, by Candolini ...... Friuli-Venezia Giulia 7.00 Flavored with the strong-scented herb, Rue. Lightly spiced, a clean, tight palate. A bit of heat in long finish.
103 Capezzana Carmignano Riserva, by Villa di Capezzana ...... Tuscany 8.50 Medium-bodied. Dried leaves, incense, marjoram. Quite subtle aromatically with a forward brawny palate.
119 Grappa di Vinaccia Recioto di Soave, by Ca’Rugate ...... Veneto 9.50 Medium-body, creamy texture. Some grassy flavors, with dried apricot and black pepper.
200 Grappa di Sangioveto, by Castellare di Castellina ...... Tuscany 8.50 Pressed from grapes of old vine Sangioveto, tart like aroma, peppery, grassy flavors, intense, concentrated.
204 Grappa di Moscato, by Ceretto...... Piedmont 9.00 Moderately full-bodied. Citrus, tropical fruits, sweet herbs. Pungent in style, the aromatics are appealing.
110 Grappa Rrunate di Nebbiolo da Barlo, by Ceretto...... Piedmont 8.50 Moderately full-bodied. Quite forceful in the nose with complex aromas and a hint of spirit. Finish flavorful.
120 Grappa di Vinacce di Barbera d’Asti, by Michele Chiarlo ...... Piedmont 8.50 Medium-bodied. Dried herbs, minerals, anise. Full but drying in the mouth, a noticeable burn to the finish.
129 Grappa di Vinacce di Barolo, by Michele Chiarlo ...... Piedmont 8.50 Moderately full-bodied. Rich in the mouth with a viscous mouthfeel. Quite smooth, with very little burn.
117 Grappa di Vinacce di Moscato d’Asti, by Michele Chiarlo...... Piedmont 8.50 Medium-bodied. Citrus, pine oil, flowers. Forward aggressive aromas walk the wild side of Moscato grappas.
131 Grappa di Vinacce di Gavi, by Michele Chiarlo ...... Piedmont 8.50 Vanilla, sweet herbs. Full and rounded in the mouth but shows a bit of fire which bites into the finish.
101 Grappa di Coltibuono, by Badia a Coltibuono ...... Tuscany 7.50 Soft, very bright, clean. Delightful plum middle, very fruit-driven; long, almost sweet strawberry finish.
151 Grappa di Barbera d'Asti 'Pomorosso', by Coppo ...... Piedmont 9.50 Lemon-lime aromas. Full, clean, blue fruits with sweet black cherry middle. Very good length, powerful.
155 Grappa di Fresia di Valdivilla 'Mondaccione' 1994, by Coppo ...... Piedmont 9.50 Bright, confectionary sweet with a range of orange, raspberry, peach, with caramel hints. Clean.
112 Etter Suisse Grappa, by Etter ...... Switzerland 7.50 Made from four different grapes pomace, intensely floral. Soft and mild in the mouth. Lemony throughout.
308 Grappa Oak Aged Ghemme, by Francoli ...... Piedmont 7.00 Amber colored due to its aging in wood, soft floral notes with grassy flavors. From the pressings of Nebbiolo.
306 Grappa One Hundred Ghemme, by Francoli ...... Piedmont 7.00 A full aroma, grassy, grapefruit and dried orange peel flavors, and hearty potent finish.
301 Grappa Bianca Ghemme, by Francoli ...... Piedmont 7.00 Delicate with a distinctive taste, orange rind, dried apricot and eucalyptus, crisp spiciness and full flavor.
127 Grappa McDowell Valley 1997, by Germain-Robin ...... California 8.00 Sweet lemon and apple middle, even blue plums and cherry hints; a fine full warm finish. Good length.
307 Grappa di Moscato, by Giori...... Trentino-Alto Adige 8.00 Bouquet of sweet hay with a fiery taste of herb's and flowers. Balanced flavor and texture though to the finish.
300 Grappa Trentina di Nosiola, by Giori ...... Trentino-Alto Adige 8.50 Smooth and dry with a hint of green tomatoes and spice with a tingling weight on the tongue. Well-integrated.
Proprietor’s recommendation 11/10/2012 2
No. Name of grappa / Producer Region / one ounce serving
302 Grappa di Chardonnay, by Giori...... Trentino-Alto Adige 8.00 Complex layering, hints of dried peaches. Rich bouquet of flowers and fruit characteristics, enveloping.
143 Grappa Trentina La Bianca, by Giori ...... Trentino-Alto Adige 8.00 Medium bodied, pleasant warmth, bright floral flavors, a hot peppery entry with a spiciness to the finish.
114 Grappa La Novella, by Giori...... Trentino-Alto Adige 8.00 Sweet floral bouquet, clean, peppery middle with sweet hay, intensity in the long, charming and full finish.
118 Grappa Martinenga, by Marchesi di Gresy ...... Piedmont 8.00 Medium-bodied. Plums, sweet herbs, minerals. Forceful in the mouth, some heat through the finish.
150 Grappa di Moscato 'La Serra', by Marchesi di Gresy ...... Piedmont 9.00 Ripe, grapey richness, a hint of sweetness. Finishes off-dry with a taste of ripe white grapes, green pears.
134 Grappa di Moscato, by Inga ...... Piedmont 8.00 Medium-bodied. Smooth in the mouth with a viscous palate feel and very little burn. Intense and flavorful.
133 Grappa Pinot Chardonnay, by Inga ...... Piedmont 8.00 Very aromatic, recalling wild berries, delicate, and slightly fruity. Flavors are well-balanced, long finish.
137 Grappa di Dolcetto, by Inga ...... Piedmont 8.00 Dried peach, orange peel, strawberry, with floral notes, it is soft with an aftertaste reminiscent of almonds.
132 Grappa di Pinot Noir, by Inga ...... Piedmont 8.00 Moderately light-bodied, aromatic with a citrusy character. Smooth, a bit of heat sneaks into the finish.
136 Grappa di Gavi di Gavi, by Inga...... Piedmont 8.00 Palate entry is bone dry, then the fruit component takes fight. Spirit emerges most fully in the finish.
135 Grappa di Nebbiolo da Barolo, by Inga ...... Piedmont 8.00 Opening aroma has ripe grape character. Midpalate, taste becomes citric and tart. Aftertaste is medium long.
104 Grappa di Rubesco, by Cantine Lungarotti...... Umbria 7.50 Produced with fresh Rubesco marc, with a rich but delicate bouquet, round, balanced flavor, not aggressive.
305 Goal Grappa, by MT International ...... Marche 8.50 It is very dry. It has a grassy, spicy mouthfeel. Relatively smooth on the palate with a flavorful finish.
111 Grappa di Chardonnay, by La Marca ...... Veneto 7.00 Distilled in copper stills from Chardonnay grape marc. Aromatic, harmonious body. Very smooth, clean.
126 Grappa Moscato, by Marolo ...... Piedmont 8.50 Medium-body, pungent mineral aromas, with a silky creamy mouth feel, finishes with a brandy like heat.
140 Grappa Sangiovese da Brunello di Montalcino, by Marolo ...... Piedmont 8.50 Medium-bodied with a pleasant mouthfeel, some spicy black pepper and anise on the finish.
139 Grappa Barolo, by Marolo ...... Piedmont 9.00 Aromatic fragrance with a flavor of Nebbiolo grapes and scents of charred wood with amber overtones.
107 Grappa Novia Aglianico di Taurasi, by Mastroberardino...... Campania 9.50 Plums, straw, citrus peel. Aromatic, with a lush viscous mouthfeel. Smooth on the palate, pleasant finish.
138 Grappa Novia Greco di Tufo, by Mastroberardino ...... Campania 8.00 Interesting aromatically with a fruity quality. Light and delicate with very little heat. Intense finish.
125 Grappa di Arneis, by Mazzetti d’Altavilla ...... Piedmont 7.00 Dried herbs, tomatoes, cheese. Aromatics are forceful, persistent. In the mouth it is well rounded.
Proprietor’s recommendation 11/10/2012 3
No. Name of grappa / Producer Region / one ounce serving
130 Grappa di Nebbiolo da Barolo, by Mazzetti d’Altavilla ...... Piedmont 7.00 Palate entry is ripe, sweet; mid-palate shows pear, plum, white raisin tastes. Aftertaste is full, sweet, long.
102 Grappa di Moscato, by Mazzetti d’Altavilla ...... Piedmont 7.00 Rich, bold texture. Pungent attack with heady scents, exotic stuff with plenty of weight into the finish.
128 Grappa di Barbera, by Mazzetti d’Altavilla ...... Piedmont 7.00 Flavors of plums, brown spices, earth. Deeply aromatic, rich, well balanced on the palate, touch of heat.
106 Grappa di Nebbiolo da Barolo, by Moletto ...... Piedmont 7.50 Silky entry leads to dry fruity structure. Finishes long, with a dash of white pepper and mineral dust.
115 Distillato d'Uva Grappa, by Moletto ...... Veneto 8.50 Medium-bodied, packed dense mouthfeel. Peasant sweetness. Balanced flavors of apple and nectarines.
113 Grappa di Barbara, by Moletto ...... Piedmont 7.50 The warm scent of red fruits and spices emerge in the taste of the full-body. Finishes crisp and balanced.
122 Bassano del Grappa, by Bartolo Nardini ...... Trentino-Alto Adige 7.50 From the pomace of Pinot, Tocai and Cabernet grapes, a dry taste that shows a bit of fire in the finish.
123 Bassano del Grappa Riserva, by Bartolo Nardini ...... Trentino-Alto Adige 7.50 Complex degrees of flavor on a heady foundation, with a sweet perfumed entry and warm nose. Polite finish.
162 Mandorla Grappa, by Bortolo Nardini ...... Veneto 7.00 The almond bouquet disguises the fiery start that leads to a full mouth flavor. Medium weight.
164 Acquavite Bianca, by Bortolo Nardini...... Veneto 7.00 Sweet, light cherry flavors; orange-tangerine sweetness in the finish. Old school but complex.
166 Acquavite Bianca Riserva, by Bortolo Nardini ...... Veneto 7.00 Almond and caramel notes along with toasty peach and marzipan. Full, firm and balanced with good length.
201 Grappa di Merlot, by Nonino ...... Friuli-Venezia Giulia 7.50 Palate entry is dry and grapey; midpalate, flavors turn sweet, ripe, compelling. Aftertaste is concentrated.
303 Grappa di Monovitigno Cru Fragolino, by Nonino ...... Friuli-Venezia Giulia 9.50 Lovely cherries, blue fruits, hint of lemony oak. Well balanced, delicious, red cherry flavors; long and rich.
202 Ùe, by Nonino ...... Friuli-Venezia Giulia 9.50 No fire on the tongue just sweet grapiness; mid-palate is sweet, fruity, a flash of warmth. Aftertaste is long,
141 Grappa di Ornellaia di Merlot, by Tenuta Ornellaia, Marchesi Antinori ...... Tuscany 10.00 Medium-bodied, mellow flavors of Merlot grapes. Smooth, well balanced in the mouth with a delicacy.
309 Grappa Selezione Cuore, by Piave ...... Veneto 6.50 A bright clean nose of sweet lemon with a core of attractive fruit flavors. Balanced, a clean rounded finish.
145 Grappa di Brunello, by Poggio Antico ...... Tuscany 8.50 Smooth attack leads to a medium-bodied palate. Lengthy, flavorful finish with a minimal burn. Aromatic.
310 Grappa di Brunello, by Tenuta Il Poggione ...... Tuscany 8.50 It has a white color, a dry flavor with an agreeable after taste characteristic of Brunello pomace.
116 Grappa Traminer, by Pojer & Sandri ...... Trentino-Alto Adige 8.50 Full bodied, tart licorice and spice flavors with a hint of grapefruit. Develops to a full dried fruit finish.
304 Grappa Amorosa di Torcolato, by Jacopo Poli ...... Veneto 10.00 Supple entry leads to lush, medium-bodied mouthfeel. Exhibits delicacy and complexity with very little burn.
Proprietor’s recommendation 11/10/2012 4
No. Name of grappa / Producer Region / one ounce serving
109 Sarpa di Poli, by Jacopo Poli ...... Veneto 8.00 'The taste is sweet and fruity at entry; mid-palate the taste features a richness rarely found in grappa.
124 Uva Viva di Poli, by Jacopo Poli ...... Veneto 8.50 Rich, complex, lemon-orange, almost confectionary. Easy and very friendly, a bit sweet in style.
161 Grappa Amorosa di Pinot, by Jacopo Poli ...... Veneto 12.00 A lush entry leads to medium-bodied palate with noticeable heat. It has a soft, tapered finish.
149 Stagione di Lamponi, by Jacopo Poli ...... Veneto 11.00 Expansive and true to the raspberry fruit source with a tart like aroma, in the mouth it is graceful, elegant.
160 Chiara di Tocai Rosso, by Jacopo Poli ...... Veneto 11.00 From Tocai rosso grapes. Laid back bouquet has a powerful start that is full flavored and mouthcoating.
158 Chiara di Moscato, by Jacopo Poli ...... Veneto 11.00 Mildly aromatic immature Moscato grape brandy. A touch of oily citrus flavors mingle with a bit of anise.
157 Grappa Amorosa di Merlot 1998, by Jacopo Poli ...... Veneto 11.00 Smooth attack leads to a moderately full-bodied palate with a touch of heat and exceptional flavor intensity.
159 Chiara di Fragola 2000, by Jacopo Poli...... Veneto 11.00 Immature grape brandy made from the highly aromatic red grape called Fragola, which means strawberry.
142 Grappa da Vinacce di Sassicaia, by Jacopo Poli ...... Tuscany 10.50 Moderately light-bodied, with a smooth mouth feel that turns drying on the mildly hot finish.
154 Grappa di Cartizze, by Zardetto ...... Veneto 7.50 From Prosecco grapes. Orange and peach aromas. A bit peppery, but long, clean, and very bright.
Proprietor’s recommendation 11/10/2012 5
Grappa...
...is the clear alcohol distillate from Italy and acquavite in Italian; in France, it is called marc, an eaux-de-vie. The word grappa comes from Mount Grappa, which is in a small mountain range in the Veneto where grappa originated. Grappa is a brandy made from the pomace of grapes that has already given its best juice for wine. In the beginning stages of wine making, grapes are pressed, the juice is put into a fermenting tank. Left behind is a dense mass of grape skins, pulp, seeds, stems, and leaves called pomace or Vinaccia in Italian. Since the grapes are not pressed so hard that all the juice is extracted, this pomace still contains liquid. In the past, frugal peasants, not wanting to waste anything, pressed what fluid they could from the soggy remnants of wine making and fermented it into a harsh crude brandy fit only for the still. The fiery spirit that dripped out defined grappa for centuries, until about three decades ago when Italians eyed the world’s fascination with things Italian and realized that there was a lucrative specialty spirits market. In short they gave the homespun hooch, that was more like a medicine or tonic than a pleasurable drink, a course in manners. Today's best grappa’s are made from fresh pomace and, in some cases, musts fermented just for the purpose of making grappa. They are often made from individual grape varieties and frequently from particular vineyards. They're carefully distilled to preserve the intense aromas and characteristics of the grapes and some of the old fashioned fire, but with more finesse and they are much more fruitier, softer and more accessible. A trend is to age grappa for a year or two in wood, such as oak, or in stainless steel. This mellows and softens the brandy's initial hardness. For some of these grappa's, dazzling, very expensive, hand-blown Venetian bottles compete their transformation. Generally served, as a 'digestivo', following a meal, grappa and espresso are natural companions, if you want to be truly Italian you can take a dash in your espresso - known as a 'caffe corretto'.